Baggy Baked Chicken

BAGGY BAKED CHICKEN BREASTS

PRINTER HAPPY VERSION> > > > > > > > > > >
I remember being a little gal in my moms kitchen helping her make "Shake & Bake" chicken, and how I was always blown away by the fact that she could put a plastic bag in the oven and it didn't melt or ruin the dish in any way?? Crazy oven voodo.... or was my Mama just magic? I never really found out exactly-- I still to this day think those plastic oven bags are made from kitchen fairy dust or something... so maybe I AM totally crazy. I realize that these OVEN BAGS are not a new thing, but I just recently began using them in my own kitchen, and was amazed at how juicy the food stays when I cook with them. Reynolds Oven Bags are my favorite. They are not super expensive but definitely worth their weight in gold when baking chicken- one of those dishes that is so easy to over cook.

INGREDIENTS

4 tablespoons HOMESTEAD SEASONING CHICKEN RUB 

1 1/2 cups Breadcrumbs or Panko 

1/2 tablespoon Basil

1/2 teaspoon Garlic Powder

2 tablespoons Parmesan Grated Cheese

6 boneless, skinless chicken breast halves 

(about 1-1/2 lbs.)

1/4 cup olive oil or vegetable oil 

1 Oven Bag

INSTRUCTIONS
Preheat oven to 400°. Combine HS Chicken Rub, bread crumbs, parmesan cheese, basil and garlic powder in a separate bowl.  Dip the cleaned and trimmed chicken in oil and then into the bread crumb mixture, coating both sides really well. Place the cooking bag inside a 13 x 9-inch roasting pan. Carefully arrange chicken inside the cooking bag and use the provided tie to loosely close the bag.  Bake 20 minutes or until chicken is thoroughly cooked. 

Once its ready I usually cut the bag open at the top and then slice it down the middle. This creates two flaps that will fold back easily, so you can get the chicken breasts out without making a big mess ha! I love serving this chicken with homemade mac & cheese and mixed veggies... I know it seems like a kiddie meal, but all of the adult (or whatever I am) love it just as much as the little ones!

< < < < < <   DOUBLE DUTY ALERT   > > > > > >
If you have the ability to make extra chicken, Set it aside because this recipe makes a perfect  DOUBLE DUTY DINNER when paired with our Dang Cute Personal Pot Pies or our Hearty Homestead Chicken Pot Pie recipes it can save you tons of time, preparing, cooking and dicing chicken!
LESS TIME in the kitchen means MORE TIME with the LOVED ONES you are cooking for!

Herb Rubbed Mushroom Caps

HERB RUBBED MUSHROOM CAPS
PRINTER HAPPY VERSION > > > > > > > > 
I love mushrooms! I do... I am a true-blue mushroom lover, sometimes I just eat them raw- I know thats probably pretty weird, but they are one of those veggies?? fungi?? well.. food! But I have come to grips with the fact that they are one of those foods people either LOVE or HATE... not many "in-betweeners" out there. SO for all those non-mushroom people out there, you may not be a big fan of this recipe, but I will say this much--EVERY time I make them... there are NO leftovers! They are perfect for parties, pot-lucks, game days, holidays, you name it! Cheap, Super Fast to make and DELISH! Its a simple recipe, which starts with (of course) MUSHROOMS! I pick them up in bulk at Costco or Sams, but for a normal family 1 or 2 of the smaller grocery store containers is usually enough for a side dish.

Really quickly, here are a few tips on storing and cooking mushrooms > > > > > > > > > >
If you won’t be using the mushrooms right when you get home from purchasing them, store them in a brown paper bag, just fold the top over loosely and your good to wait a few days. Just before cooking the mushrooms they will need to be cleaned. Although common wisdom says mushrooms should never be washed, many mushroom experts disagree. Wild mushrooms can be covered in all sorts of craziness including snail goo so always wash them to help remove bacteria. (For safety, they should also be thoroughly cooked.) Farmed mushrooms are either sprayed with pesticides and chemical fertilizers or grown in organic fertilizer (read: animal dung); either way, you should wash them. Nonetheless, don’t soak them in water, since it can really change their flavor. Instead, gently rub them with a damp terry towel or soft vegetable brush.

INGREDIENTS:
2 Dozen Large Mushroom
2-3 tablespoons HOMESTEAD SEASONINGS Veggie Blend
3 tablespoons Extra Virgin Olive Oil
HIMALAYAN Pink Salt to taste (optional)

 INSTRUCTIONS
Start cleaning by the mushrooms in what ever way you see fit! Pop off the stems and hold onto them for another great dish later during the week. Get a large, non-stick frying pan or skillet and lightly coat with a bit of olive oil.
Place the mushroom caps, bottoms-up, inside the botton of your pan. Drizzle the remaining olive oil over the caps and generously sprinkle with the HS Veggie Rub. After about 3-5 minutes they will begin to >snap,crackle,pop<
Check one of the mushrooms out towards the edge, by flipping it over. They should begin to look golden brown, if they are not then give them another few minutes.

 Deliciously Golden Brown!

< < NOW BACK TO THE INSTRUCTIONS > >

 Add another sprinkle of the HS Veggie Blend, and a pinch of Himalayan Pink Salt and cook for another 3-5 minutes. You will notice water or moisture start to collect at the bottom of the pan, that means that they should be tender and ready to eat! Remove the pan from the heat and transfer the mushrooms with a slotted spoon to your serving dish (leave all that weird mushroom water behind) You can then dive right into these bad boys! I like to serve them with a multitude of different dips from simple ranch dressing, to spinach & artichoke or even one of my favorites; a jalapeno n' dill and sour cream dip that I will be featuring later this week! You name it, they are yummy on the side of something, or just by YUMMY ole' selves!! enjoy~

 

Savory Barbequed Corn on the Cob

Barbequed corn on the cob is a delicious summer treat, that is always a crowd pleaser!

The problem though is once it is soaked in salt an butter, 

you lose a lot of the barbequed flavor and definitely the "healthiness"s factor.

Not to fret... Homestead Seasonings has a wonderful and flavorful alternative.

INGREDIENTS:

6-8 Ears:  FRESH Corn on the Cob

(shucked and washed well)

2 Tbsp: HOMESTEAD SEASONINGS 

 Salt Free Veggie Blend

3 Tbsp: Olive Oil

INSTRUCTIONS:

Completely shuck the corn, and wash well. Brush with Olive Oil and Sprinkle all sides well with HOMESTEAD SEASONINGS: Veggie Blend.
Grill the corn on a well heated BBQ, set to low heat. Simply grill the exposed corn directly over the heat of the grill. This method will require constant attention, but result in a juicy blackened cob of corn. This blackening in not a bad thing, and as long as you are vigilant, and turn often, this corn will taste nutty, smoky sweet. You should keep the lid down, but will need to keep turning the corn about every minute or so. Grill corn for 15-18 minutes, or until the corn is tender and bright in color. Pull from grill and let sit for 5 minutes. Serve with with a pat of Butter or even our special Veggie Blend Herb Butter~ Enjoy!

Restaurant Style- Veggie Herb Butter

Herb Butter is a great way to add flavor to any meal! I love going out to a fancy restaurant where they serve you delicate pats of herb-ed butter. Luckily it is easy and anyone can make it in their very own home!

Ingredients:

2 Sticks:  Room temp Softened unsalted butter

3 Tbsp:   HOMESTEAD SEASONINGS Veggie Blend

1 Tbsp:   Fresh squeezed Lemon Juice

2 Tbsp:   Cream Cheese (optional)

1 tsp:       Black Pepper (optional)

Instructions:

In a small bowl, combine all ingredients. Mix well until VEGGIE BLEND and lemon juice are distributed evenly.

Prepare a large peice of wax paper and place on top of a kitchen towel or bamboo mat. Once mixed  dump onto the piece of waxed paper or parchment, shape into a cylinder using the kitchen towel or bamboo mat. Seal ends by twisting wax paper, or pack into a ramekin (however you prefer to store and serve it) and cover with plastic.

 Chill in refrigerator until firm, at least an hour.

Will keep in refrigerator for about 2 weeks, and in the freezer for a few months.  ~enjoy!

Delicious Dry Rub Crockpot Chicken

 Delicious Dry Rub Crock-pot Chicken

Ingredients:

• 4 Tablespoons Homestead Seasonings  Chicken Rub
• 1-1/2 teaspoons Kosher salt (optional)
• 2 Tablespoons Olive Oil
• 3 chicken thighs
• 3 chicken drumsticks

Preparation:

Brush both sides of the chicken thighs and legs with the extra virgin olive oil, then immediately sprinkle the fronts and backs of each piece of chicken with HS Chicken Rub.

Using vegetable oil or cooking spray, coat the base of your 6-quart Crock-Pot® Place the chicken legs and thighs into the crock, skin-side down. Sprinkle with a pinch of salt (optional)-- cover with the lid and set to High. Cook for 2 hours. (May cook on the Low setting for 3-1/2 to 4 hours.)

Yield: 3 to 4 servings